There is a hint of cinnamon in these mini Snickerdoodle cupcakes, and the sour cream frosting makes them taste great. Great as a snack or to share at parties!
Ingredients: 1 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 large egg. 1/2 teaspoon vanilla extract. 1/2 cup sour cream. 1/4 cup milk. 1/4 cup cinnamon sugar for coating. 1/2 teaspoon ground cinnamon for coating. 1 cup powdered sugar for frosting. 1/2 cup sour cream for frosting. 1/2 teaspoon vanilla extract for frosting.
Instructions: Preheat your oven to 350F 175C and line a mini cupcake pan with liners. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract to the butter-sugar mixture and mix until well combined. Alternate adding the dry ingredients mixture and the sour cream and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Fill each cupcake liner with batter about 2/3 full. In a small bowl, combine the cinnamon sugar and ground cinnamon for the coating. Sprinkle the cinnamon sugar mixture on top of each cupcake. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. For the frosting, whisk together powdered sugar, sour cream, and vanilla extract until smooth and well combined. Once the cupcakes are completely cool, frost them with the sour cream frosting. Sprinkle some additional cinnamon sugar on top for garnish if desired. Enjoy your Mini Snickerdoodle Cupcakes with Sour Cream Frosting!
Prep Time: 20 minutes
Cook Time: 10-12
Hussien Jabai Fitness
